Description
A hearty and comforting Vegetable Beef Soup packed with tender beef chunks, a medley of vegetables, and a rich, flavorful broth. Perfect for a nutritious and satisfying meal any time of year.
Ingredients
- 1 tbsp olive oil
- 1.5 lb / 750g beef chuck, cut into 1.5cm / 3/5″ cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 3 cups beef broth / stock, low sodium
- 2 cups water
- 1/4 cup tomato paste
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 dried bay leaves
- 2 potatoes, peeled and chopped
- 1 cup green beans, chopped
- 1 cup corn kernels (frozen or canned)
- 1 cup peas (frozen)
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over high heat. Add beef and sear until browned. Remove and set aside.
- Lower heat to medium. Add onion and garlic, sauté for 2 minutes until softened.
- Add carrot and celery, cook for 2 minutes.
- Add beef back to pot along with broth, water, tomato paste, thyme, oregano, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours or until beef is tender.
- Add potatoes and beans, cook for 15 minutes.
- Add corn and peas, cook for another 5 minutes until all vegetables are tender.
- Adjust seasoning to taste. Remove bay leaves before serving.
Notes
- Use stewing beef like chuck or gravy beef for best flavor and tenderness.
- Customize with any vegetables you have on hand.
- This soup freezes well for up to 3 months.
- Can be made in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Western
Nutrition
- Serving Size: 1.5 cups
- Calories: 345
- Sugar: 6g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
